Homemade Rice Noodles Will Change Your Life!

rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber while all-purpose flour is more accessible.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and similar in flavor.

Mix 2 parts rice flour and 1 part tapioca starch in a bowl.

Add water little by little until a soft dough forms, kneading for about 5 minutes.

Add the rest of the water all at once and dissolve the dough into a smooth batter.

Set up a steamer and ensure the pan fits inside it.

Oil the pan thoroughly but lightly using a paper towel to avoid excess oil.

Once the water in the steamer is boiling, whisk the batter to mix the settled starch.

Pour 1/4 cup of batter into the oiled pan, jiggle to spread evenly, and cover.

Steam for exactly 1 minute until cooked, indicated by bubbling underneath.

Remove the pan and let it cool completely before peeling the noodles off.

Brush the top of the cooled noodles generously with oil to prevent sticking.

Run a spatula around the edges to help release the noodles from the pan.

Carefully peel the noodles off the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens